Poached Cobia Fillet
Yield
3 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cobia fillets
|
* |
| 3 | each |
lemons
juice only |
|
| 1 | each |
bay leaves
|
*
|
| ½ | pound |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | each |
egg yolks
|
*
|
| ½ | pint |
cream
|
*
|
| ½ | cup |
wine
dry white |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cobia fillets
|
* |
| 3 | each |
lemons
juice only |
|
| 1 | each |
bay leaves
|
*
|
| 226.8 | g |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 2 | each |
egg yolks
|
*
|
| 237 | ml |
cream
|
*
|
| 118 | ml |
wine
dry white |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Marinate fillets.
Sprinkle well with salt and coarse black pepper.
Now roll the fillets, fasten with a toothpick to hold the roll, and place them in a deep frying pan.
Cover with water and poach for 5 minutes.
Strain water from fish; save.
Melt butter, carefully mixing in flour until the hole thing is smooth and golden.
Add strained fish stock. Boil for 15 minutes and strain the sauce.
Season to taste with white wine and lemon juice.
Keep sauce hot and blend in the cream into which has been stirred the 2 well-beaten egg yolks.
Remove toothpicks from fillets and cover with sauce.
